Description
This Roasted Pepper & Chicken Sausage Pasta is the best chicken pasta dish you’ll ever make! It’s such a perfect family dinner recipe for busy weeknights.
Ingredients
Scale
- 2 red peppers, roasted & julienned
- 1 lb. of penne pasta
- 1 package of Johnsonville Chicken Sausage {3 Cheese Italian Style}, sliced into 1/2” quarters
- 1 T. coconut oil
- 1 14oz. can of quartered artichokes {drained}
- 1 T. olive oil
- salt & pepper
- 4 oz. goat cheese
- 1/4 cup of reserved pasta cooking liquid
Instructions
- Roast red peppers on stove top. Place them directly onto burners and rotated them to get a good char, approximately 5-7 minutes.
- Remove from stove and let sit for 5-10 minutes.
- In the meantime, slice Johnsonsville Chicken Sausage into 1/2″ quarters.
- Heat a medium sized sauté pan to medium high heat. Add 1 T. of coconut oil and then add the chicken sausage. Sauté until crispy brown, about 5-7 minutes.
- Bring a large pot of water to a boil, add 1 lb. of penne pasta. Cook until al dente. {usually 10-12 minutes for penne}
- Now, back to the peppers. Remove the outside skin {just use a knife to gently scrap off the charred part of the skin} and julienne.
- In a large bowl add chicken sausage, roasted red pepper, quartered artichoke hearts, reserved cooking liquid, and pasta.
- Toss all ingredients.
- Top with 4 oz. of softened crumbled goat cheese, 1 T. olive oil, salt & pepper. Bon Appetite! 🙂
